Herb Resources

Visit here for a fact sheet on Selecting, Storing and Using Fresh Herbs

 

Make water more interesting with these infusions! Try different herbs and fruit- the combos are endless.   Drinks-in-a-Jar5

 

Aroma, Basil, Spices, Green, White

Herb Dip – Dill and Parsley

Ingredients

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1/2 cup mayonnaise

4 scallions, white and green parts, minced

2 tablespoons fresh parsley leaves, minced

1 tablespoon fresh dill, minced

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

 

Directions

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend.

Serve at room temperature.

 

 

Creamy Garlic-Herb Dip

Ingredients

½ cup fat-free cream cheese softened

¼ cup buttermilk

2 tablespoons fresh chives, minced

1 tablespoon fresh parsley, minced

1 teaspoon lemon rind, grated

¼ teaspoon salt

1/8  teaspoon freshly ground black pepper

1 clove garlic, minced

 

Directions

Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.

 

Quick Herb Pasta

Add olive oil and herb frozen cube into hot skillet with one diced shallot and 2-3 cloves of chopped garlic.  Cook until

onion is soft and translucent.  Add one box of cooked pasta and mix with oil and garlic.  Toss with zest from one lemon. Top with shaved parmesan and red chili flakes.

 

Blueberry Mint Lemonade

4 cups fresh or thawed frozen blueberries

1.5 cups of fresh lemon juice (about 10 lemons)

1.5 cups fresh mint coarsely chopped

2 cups sugar

5 cups water

Blend together in a blender and serve over ice.

Strain if desired

Try other flavors such as  strawberry and basil

 

Pesto with any Herb

3 cups tightly packed basil leaves

2/3 cup pine nuts

5 cloves garlic

2/3 cup Parmesan cheese, grated

2/3 cup olive oil

1/4 teaspoon sea salt

 

Mix dry ingredients

Pulse to Chop- 4 to 5 times until ingredients are roughly chopped

 

 

CILANTRO LIME HERB BUTTER

1/2 cup (1 stick) unsalted butter, softened
1 clove garlic, minced
1 1/2 tablespoons fresh cilantro, minced
1/2 tablespoon fresh lime juice
Zest of a lime
Salt and black pepper, to taste

In a bowl, using a hand mixer (or by hand with a fork) beat together the butter, garlic, cilantro, lime juice, lime zest, salt, and pepper until well combined.

Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.

Butter will last in the refrigerator for about five days.

 

 

ITALIAN GARLIC HERB BUTTER

1/2 cup (1 stick) unsalted butter, softened
2 cloves garlic, minced
1/2 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 tablespoon fresh chives, minced
Salt and black pepper, to taste

In a bowl, using a hand mixer (or by hand with a fork), beat together the butter, garlic, herbs, salt, and pepper until well combined.

Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both ends tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.

Butter will last in the refrigerator for about five days.

 

Other Resources:

http://herbsociety.org

http://botanicalaccuracy.com

http://ihatecilantro.com

Also explore Facebook sites

The Herb Society of America

OSU Master Gardener Volunteers

Miami County Master Gardeners